Perfect Fall Salad

Pear, Pomegranate, Chicken & Spinach Salad
Andrea Correa
Time: 20 minutes & Serves : 6

I made this salad the other day for lunch. It was perfect! I hope you enjoy it as much as we did. We love pomegranate's in our house!

• Ingredients

• * Salad

• * 2/3 cup chopped walnuts or pecans, toasted-- I used White marcona almonds.

• * 3/4 cup pomegranate arils

• * 3 oz feta cheese, crumble

• * 2 Bartlett pears (firm but ripe), cored and sliced

• * 9 oz baby spinach

• *   Grilled chicken breasts

• *   Olive oil / salt / pepper/Johnny's seasoning - to cook chicken

• * Dressing

• * 1/4 cup apple cider vinegar

• * 3 Tbsp extra-virgin olive oil

• * 1 1/2 Tbsp honey- I used Organic Blue Agave . I get mine at Costco.

• * 1 tsp dijon mustard

• * Salt and pepper, to taste

• Directions
•   * Heat pan with olive oil and season chicken breasts-- salt /pepper - I also use a little Johnny's seasoning.
• * Whisk all dressing ingredients in a bowl to blend well. Place all salad ingredients in a large salad bowl. Drizzle with desired amount of dressing then toss to evenly coat. If you want a quick salad dressing option, I picked up the Bolthouse Farms Honey Mustard. It was great on this salad.
• Serve immediately.

• * Recipe source: adapted with some changes from cooking classy